Mini Potatoes With Cranberries and Pecans

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Add potatoes and simmer until fork tender, about 15-20 minutes.

3. 3

   Meanwhile, toast pecans in a dry skillet over medium heat until fragrant.

4. 4

   Set pecans aside and drain potatoes well.

5. 5

   Return the potatoes to the saucepan and add the butter.

6. 6

   Toss gently over low heat until butter is melted.

7. 7

   Add salt, pepper, pecans, cranberries and thyme.

8. 8

   Toss to combine and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.